Lunch: A few apple slices. A couple baby carrots. An orange. A big salad with cut up carrots and a creamy cashew dressing the recipe for which was posted on the Eat To Live Yahoo Group. Another orange.
It is fun making dressings in the blender.
The salad I had at lunch:
These salads are all starting to look the same. Ha.
Dinner: Creamy Broccoli Soup the original recipe for which comes from John Robbins' book May All Be Fed. A vegetable-tofu stir-fry. Two more oranges. (Yeah, four oranges in one day. That is a lot of oranges.)
I left out the cashews and went heavy on the broccoli for our soup. That soup is better with russet or yukon gold potatoes, and I used red ones tonight. It tasted kinda slimy to me. Next time I'll go back to a drier potato. But the family ate it. It's one of the kids' favorites.
Last week when I was on a hunt for miso that didn't cost a fortune (like the miso at Whole Foods) we discovered a really fun place called Duangrat's Oriental Food Mart. I decided while I was there to ask if they had seitan, and the lady said she used to carry fresh seitan, but demand wasn't high enough so now they only have canned. I bought a few cans in different flavors. They did have miso for about 1/3 the price of miso at Whole Foods. And then my eye caught a bag of little heads of this baby bok choy and I just could not pass it up.
We had some in our miso soup a few days ago, but there was some left over. So tonight I made a stir-fry from garlic, the stir-fry frozen mixed veggies from Costco, the baby bok choy, and half a block of tofu. I made the stir-fry sauce from miso using this recipe. It turned out well and I was grateful, because I was going to gag on the soup. Very strange because that soup usually turns out great and we all love it.
Vegetable and tofu stir-fry with miso sauce.
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